Chinese Recipe with Peking Duck
INGREDIENTS- 2 kg duck
- 1/4 cup honey (warmed)
- 1 English or Lebanaese cucumber
- 8 green onions
Ingredients for making the pancakes
- 1 1/2 cup plain flour
- 1 1/2 tsp sugar
- 3/4 cup boiling water
Ingredients for making Peking Duck Sauce
- 1/3 cup hoisin sauce
- 2 tbsp chicken stock
- 1 tbsp plum sauce
Delicious Peking Duck
- How to make Peking Duck: Wash the duck then drain well
- Tie string around the neck of the duck
- Lower the duck into a large saucepan of boiling water for 20 secs, remove
- Drain well, pat dry with paper towel
- Tie string to refrigerator shelf and suspend duck, uncovered over drip tray for overnight
- Remove duck from refrigerator
- Suspend duck in front of cold air (electric fan) for 2 hours till skin is dry
- Tuck wings under duck
- Place duck, breast-side up on wire rack in a large baking dish
- Brush entire duck with honey
- Bake, uncovered in moderate oven for 30 mins, then turn duck
- Reduce heat to slow, bake for 1 hour or till duck becomes tender
- Place duck on chopping board, remove all skin
- Place skin in a single layer on wire rack, bake skin till crispy (10 mins)
- Slice skin and duck
- Remove seeds from cucumber
- Slice cucumber and onions into strips
- To serve, top warm pancakes with duck meat, crsip skin, cucumber, onion and sauce, roll then eat
- How to make Peking Duck Sauce: Combine all the sauce ingredients in a small bowl then mix
- How to make pancakes: Sift flour and sugar in a large bowl, then add water
- Stir quickly using a spoon till all ingredients come together
- Knead dough on floured surface till smooth (10 mins)
- Wrap dough in plastic
- Stand 30 mins at room temperature
- Divide dough into 16 pieces, roll one piece into round shape
- Heat oil on pan, dry-fry the panckae till slightly brown on each side
- Repeat with remaining dough
- To reheat pancakes: use microwave oven or steam in steamer for 2 mins
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